Bacon, cheddar & chive scones
Scones really are just triangular breakfast biscuits. As muffins are just an excuse to eat cupcakes for breakfast. But who cares??
Finally found a winning savory scone recipe! I attempted savory scones last year when a friend had a new baby. I thought it would be fast and easy food to eat for her but that batch turned out a bit greasy and too dense. This time, the recipe yields a fluffy inside with a crispy outside. I made sure to get a leaner bacon and render the crap out of it. These scones work great fresh or straight from the freezer. I did find that baking them in my toaster oven yielded uneven results and that using my standard oven is much better…I’ll just have to be more patient and let the oven warm up while I’m showering or something.
Now that I have a basic recipe I like, I’m going to try different combinations such as ham & gruyere; sausage, jalapeno and mexican cheese; olive, prosciutto and parmesan…the possibilities are endless!
Bacon Cheddar & Chive Scones (adapted from Taste of Home)
- 1-3/4 cup all-purpose flour
- 2-1/4 tsp baking powder
- 1 tsp ground mustard
- 1/2 tsp salt
- 1/4 tsp fresh cracked pepper
- 6 Tbsp cold butter, cut into small cubes
- 2 eggs
- 1/3 cup 2% milk (at least…higher fat is great)
- 1/3 cup shredded cheddar
- 6 bacon strips crumbled bacon or handful of cooked ham
- optional: chopped chives or jalapenos, maybe olives?
- Preheat oven to 400F.
- In a food processor, combine flour, baking powder, mustard, salt, cracked pepper and butter. Pulse until it mixture resembles a coarse meal. Transfer to a large bowl.
- In a small bowl, whisk eggs and milk.
- Stir eggs & milk into dry ingredients. The dough will be crumbly and that’s ok. If you still have a lot of loose flour, dribble in a smidge more milk (but not too much!). Fold in green stuff (chives or jalapenos), cheese and bacon/ham.
- Transfer dough to a greased baking sheet. Pat into a circle. Cut into eight wedges.
- If eating immediately, bake ~20 minutes or until golden brown.
- If freezing, separate the wedges and freeze on pan until hardened. Transfer to ziploc bag and bake 20-22 minutes straight from the freezer.